1 Table of Contents: “...I. Survey of the Rheological Studies of Food Materials -- II. Theories and Principles of Viscosity...”

2 Table of Contents: “...1. Particle Size Characterization -- 2. Particle Shape Characterization -- 3. Structural Properties...”

3 Table of Contents: “...The Role of Hepatic Fad-Monooxygenase -- Biological Systems -- 29. Intracellular Mechanisms...”

4 Table of Contents: “... -- 7.1 Allied machinery -- 7.2 Buffer storage -- 7.3 Carton erectors -- 7.4 Case erectors -- 7.5 Case...”

5 Table of Contents: “... Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment...”

6 Table of Contents: “...1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4...”

7 Table of Contents: “...II. Classification Operations -- III. Solid/Solid Separations -- IV. Solid/Liquid Separators -- V...”

8 Table of Contents: “....1. Psychorheology -- 5.2. Differential Threshold Between Elasticity and Viscosity -- 5.3. Perception of Firmness...”

9 Table of Contents: “... Non-Alaskan Conventional Bottom Fish -- A4.2.V Non-Alaskan Mechanized Bottom Fish -- A4.2.W Hand...”

10 Table of Contents: “... of cellulose packaging material -- Combined freeze- and air drying -- Importance and feasibility of modeling...”

11 Table of Contents: “... -- 5.10 Recycling -- 6 Filling operations -- 6.1 Introduction -- 6.2 Hand filling -- 6.3 Mechanical...”

12 Table of Contents: “...1 Raw material sourcing -- 1.1 Introduction -- 1.2 Supply of fish -- 1.3 Finding fish -- 1.4...”

13 Table of Contents: “... -- 6.2 Consideration of risk -- 6.3 Environmental considerations -- 6.4 Mechanical Quality Control -- 6.5...”

14 Table of Contents: “... Mechanisms -- 5. Cabinet and Bed Dryers -- 6. Spray Drying -- 7. Freeze Dehydration -- 8. Osmotic Dehydration...”

15 Table of Contents: “...) -- Packaging material (Part II.C.3) -- Stability tests on the finished product (Part II.F.2) -- Master files...”

16 Table of Contents: “...Chapter 1: Food waste in the sustainable development framework -- Chapter 2. Food processing...”

17 Table of Contents: “... -- References -- 5 Sulfite -- 5.1 Introduction -- 5.2 Uses in foods -- 5.3 Mode of action -- 5.4 Postscript...”

18 Table of Contents: “... of post-harvest paddy rice -- Chapter 3. D.I.C. assisted parboiling of paddy rice -- Part II Allergens...”

19 Table of Contents: “...5 Shelf-life prediction -- Incentives for shelf-life prediction studies -- Factors in the shelf...”

20 Table of Contents: “...Session V: Identification and Prevention of Dark-Cutting -- Preventive Treatments during the Pre...”